Sofitel's got a new pastry chef.
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Five Chicago pastry chefs honored by Food & Wine.
The one time we had Patrick Fahy’s desserts at Blackbird, they were the dazzling capper to a very impressive meal— architectural triumphs that looked like high-fashion hats from Mars, yet tasted pretty great too. And we weren’t the only ones...
Caron will replace Patrick Fahy, who left a month ago.
Sofitel fills its executive pastry chef position with another top talent.
Plus: Curtis Duffy beats out some big names.
Can every chef and restaurateur in the world be connected to the LEYE honcho? Probably.
A step-by-step guide to making Blackbird's best winter dessert, the milk chocolate crémeux with butternut squash, gingerbread and horchata sorbet.
Chicago's chefs will happily throw it all in for a Kit Kat or peanut M&Ms.
The former Alinea pastry chef takes on a new role.
We check in with Blackbird's new pastry chef.